Harissa Chicken Breast in a Foccaccia Bun with Caramelised Red Onion

This is barely a recipe at all. In fact, just reading the title of this post is pretty much it.

For a delicious lunch today, I simply took a chicken breast, bashed it with a rolling pin to flatten it and then rubbed it in a good tablespoon of lovely, earhy harissa paste.

Whilst leaving it to marinate, I took a foccaccia bread roll, which I got from the in store bakery at Waitrose, drizzled it in a little olive oil and then toasted both sides in a griddle pan over a medium-high heat.

I then swapped the now crispingly crumbly foccaccia rolls and kept them warm in the oven whilst I cooked the spicy chicken breast in the griddle pan. Then it was a case of putting the bird in the bun and smearing liberally with the gooily tangy caramelised red onion chuntey I bought from M&S (this stuff more than warrants its £1.99 price tag).

Andf that was it. But I can't describe how good this was. The crunch of the bread that had the depth of the olive oil pemeating it, the juicy chicken enlivened by the fiery heat of the harissa and the sweet sharpness of the chutney: three components each giving the most perfect mouthful of food.